April 22, 2012 - 1:36pm
puffy dough freezable?
Hey everyone:) Ive had a pan of cinnamon rolls in the fridge for a day, planned on baking this morning but didnt have time. Surprisingly they have gotten puffy even in the fridge which has never happened before for me. They're definitely not doubled yet- just puffy. is it already past the point where I can freeze it for later? Thanks.
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That's generally done before they have fully proofed (which is what you are describing). Have you considered baking them and then freezing them? You can always thaw and re-heat. It works well for croissant and many other pastry type doughs.
Larry